Posted by: griswoldfun | August 13, 2011

Graham Cracker & Coconut Cookie Bars

I don’t like coconut… and I believe desserts should have chocolate, but these were pretty good and everyone else seemed to really like them!
Graham Cracker & Coconut Cookie Bars
Line 9” X 13” pan with whole graham crackers.
Melt 1 ½  sticks butter with 1 cup sugar.
Add 1 beaten egg and ½ cup Pet or Carnation milk.
Boil one minute stirring constantly.
Add 1 cup chopped pecans, 1 cup angel flake coconut, and 1 cup crushed graham crackers.
Mix together and pour over graham crackers in bottom of pan.
Put another layer of graham crackers on top of filling.
Melt ½ stick butter, then add  2 c powdered sugar, 3 Tbsp Pet  / Carnation milk, and 1 tsp vanilla
Chill before slicing.
The lady who gave me the recipe says they are better the second day and freeze well.


  1. This sounds really good! I’m very picky about coconut in desserts as well. It’s a textural issue for me. But sometimes it works! Especially toasted, mmm.

  2. The texture of the coconut wasn’t very noticeable at all! They really were a crowd pleaser and so easy.

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